Spaghetti and Flank Steak

Instructions:

1. Start off by taking the Natural heaven spaghetti out of its packaging, and placing it into a spaghetti strainer. Rinse it while there, and then allow it to sit in the strainer as excess water drips away from the noodles themselves. We’d recommend doing this as the noodles can get a little stuck together during packing and shipping - rinsing them helps to separate them before cooking with them.
2. In a skillet, add the avocado oil and bring the pan to medium heat. Allow the oil to heat while you quickly gather the other ingredients. Be sure to keep an eye on the pan while you gather, as oil can be a little dangerous to work with.
3.  Add the frozen peppers and green beans to the hot oil in the pan, and cook for 5 to 8 minutes. This should allow the peppers to begin defrosting and give the ingredients enough time to blend their flavors through the hot oil.
4. Once the peppers are no longer frozen but are still simmering away in the pan, add the elk meat, and toss everything in the pan together well. This is important to be sure that all of the flavors are interacting well so that you get the full experience of all the ingredients you’re working with.
5. Add the spaghetti directly from the strainer, being sure to shake it a little so that the noodles are well separated. Follow the spaghetti with the onion and garlic powders, as well as the salt and pepper. Make sure to toss everything together well at that point, too, as that’s how you’ll be able to be sure that the seasonings are mixed together properly, leading to a tasty meal.
6. Stir everything in the pan together over the course of around three to five minutes. The length of time here depends upon how you like your red meat cooked. The only thing to note is that since elk is very lean meat, typically, it’s recommended that you don’t cook it for too long.
7. Finally, serve the spaghetti as is, or over a bed of fresh spinach.

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